Fry the New York strip on a medium heat, with the mushrooms, until it's done as you like. There's no need to flash or seal the steak, cooking slowly leaves it more tender. I do about 5 mins each side at the most.

Once nearly done, add the camembert to the top of the steak to help it relax a little. Once starting to melt, place the steak and mushrooms in your bread roll / sandwich, add the onions, bell peppers, smear a generous dollop of onion jam on the top of the bun. Add English mustard too for a bit more of a pep.

Serve with rocket (arugula) salad with cherry tomatoes, or if it's not enough to fill you up, beer battered chips go well.

It's almost compulsory to wash it down with a glass of Cabernet Suavignon

In preheated wok put olive oil and chopped leek, after couple of minutes add chunks of mushrooms and zucchini. Leave it on fire no more than 10 minutes. Aside prepere plain rice as you like. Serve, and pour soya sauce on top of it. I love to add some dry chill, just to spice it up.Don't forget about glass or three of a read wine with that, just for the balance between coulours

2-3 large potatoes1/2 or 1 whole large sweet onionCinnamon, Powdered sugar. OrSalt and pepper(whatever you like really)

Dice potatoes and onions in squares or rectangles.Fry potatoes and stir often or theyll burn they should be nearly covered with oilAnd as they heat they should start to stick together.Start seperating them, with whatever your using. Spatula, spoon. I use the spaghetti (whatever it's called) with the teeth. As you separate they should get skewered a little. They should get a little messed up and have some holes to let oil in.When potatoes are golden brown and crispy on outside and soft inside take them out and dry them on a paper towel. Can be 20 minutes or less depending how hot you make the oil. Add onions and remove before they burn, time varies.They should be a light brown and taste like candy. Add them to potatoes and seasonNot many like the cinnamon but it's really great. I'll update when I figure out better instructions. Haha they go amazing with sweet tea as a snack or side dish with ribs steak etc.

boneless chicken breast, wrapped in bacon, wrapped in foil, cooked in the oven until about done. then grate some cheese of your tase on top, leave the foil open and coock for a further 5/10minutes and serve. easy and tasty, and looks more difficult that it is

stepsheat oven to 350°F. melt butter in a saucepan over medium heat. stir in sugar and cocoa powder. stir in eggs, evaporated milk, and Jack Daniel’s. Pour into the prepared pie crust and bake for 30 to 35 minutes or until set. cool completely. serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel’s.sprinkle cream with a dusting of cocoa powder.

2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins. 3. Beat the softened butter with sugar. 4 . Add one egg at a time, mix well between each egg. 5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds. 6. Add ½ cup of boiling water and mix well. 7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake! 8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Joined: 9/10/2011Posts: 2,348Location: the sweet, sunny south, United States

Blue Cheese Biscuitsmakes about 20 round biscuits3 cups all-purpose flour1/2 teaspoon granulated sugar4 teaspoons baking powder1/2 teaspoon salt1 teaspoon baking soda1 1/2 sticks (3/4 cup) cold butter, cut into pieces1 1/4 cups milk (whole or 2%)6 ounces gorgonzola cheese (or your favorite blue), crumbledPreheat oven to 425 degrees F.In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in crumbled gorgonzola. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown.

Pinot Noir Butter1 stick (1/2 cup) unsalted butter, softened to room temperature1 1/2 cups pinot noir1/8 teaspoon sea saltpinch of black pepperBring the wine to a boil in a saucepan (be careful so it does not boil over!) and cook until reduced to just under 1/4 cup – this took me about 15 minutes. Let cool completely.Once wine is cool, combine with softened butter, salt and pepper, and mix thoroughly to combine. I had some issues with the butter absorbing all of the wine, so what I did was place the entire bowl in the fridge, and pop it out every 15 minutes or so, mixing really well with a spoon until all of the wine mixed in. Once mixed completely, chill in the fridge for about 5 minutes, then form into a square or log with your hands and wrap in plastic wrap. Refrigerate until ready to use – best if used after 2-3 days so the flavors can mesh! HAD AN EPIPHANY.... put the butter mix and the wine syrup in a ziptop bag. mash with your hands a little.. still refrigerate now and again to keep from liquifying the butter.... then you can press the mix to the bottom of the bag to form the log. when you are ready to use cut open the bag. voila!

PreparationHeat a grill pan over high heat. Toss the chicken with soy sauce and oil and grill for 6 minutes on each side.Combine the cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season the salad with salt, to taste.Whisk the peanut butter, soy sauce, vinegar and cayenne together. Stream in the vegetable oil.Slice the cooked chicken on an angle. Toss with the veggies and herbs.In a very hot nonstick skillet, or over a gas burner, heat the tortillas for 15 seconds on each side.Pile the chicken and veggies in the wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

For those of you who like something different...MORROCAN STYLE LAMB (Serves 4)

1/2 a Shoulder of Lamb in a large dice (Works well with Chicken or Turkey too)2 Large potatoes diced100g of dried apricots (halved)A large handful of raisins or currantsA small glass of Red Wine250ml of Water4 cloves of Garlic1 tablespoon of Cumin1 tablespoon of Turmeric1 tablespoon of Rosemary1 tablespoon of Corriander(Cilantro) seeds1 teaspoon of Ground CinnamonSalt/Pepper

The method is absolutely simple...chuck it all in a pot (Ideally a Tagine if you have one but any slow cooking pot will do)Put it in a preheated oven at 150 degrees celcius for a few hours 4 hours topsTurn the heat up to 180 for the last 45 minutes and you're done

Serves well with a green salad or cous cousThis post comes to you from the original and highly disorganised mind of mine...be scared, I certainly am, lol

Place the peppers in the bowl of a food processor and season with salt and pepper. Add the lemon juice and hot sauce (eyeball it), then put the lid in place and turn on the processor. Add the EVOO in a thin stream (eyeball it as well) and process until smooth.Pre-heat the broiler. Using your fingers, check the crabmeat for pieces of shell. In a medium size bowl, combine the crab and seafood seasoning. Add the celery, tarragon and scallions to the crab and toss with the red pepper dressing; adjust the seasoning, to taste.Toast the English muffins under the hot broiler, then lightly butter them. Top each with a small handful of watercress, then with a scoop of the crab salad. Pat down the salad a bit, then top with a handful of cheese and return to the broiler to melt the cheese, about 1-2 minutes. Remove and serve immediately.

Directions1. In a medium bowl, whisk flour, sugar, baking soda, and salt.2. In another bowl, beat eggs. Blend in yogurt, water and melted butter. Add dry ingredients and beat until combined.3. Brush a griddle or a large skillet with butter, on medium heat. Spoon 1/4 cup of batter onto griddle.4. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 1-2 minutes.5. Flip pancakes with a spatula and cook until undersides are golden and pancakes are cooked through, 1-2 minutes more.

*Combine in sauce pan, stirring until blended over medium heat. Turn to low, allowing the garlic to heat and release its flavour. If you have left overs, cool before putting in the fridge. Use up in a week.

* if you want it more chunky - chop up some fresh ripe tomatoes ... and go wild!

Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano.

In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.

On a floured surface, roll out pizza dough into a rectangle about 9 ½”X 13”. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about 4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal. Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1/2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35- 40 minutes.

MethodServes: 12 - 14Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Place 2T oil in wok and heat to shimmering. Add 1t.garlic. Peel and finely chop ginger. Peel orange and finely chop the peel. Add orange peel and ginger to garlic, and cook for about 2 minutes. Slice chicken breasts into strips, about 1/8” square and 2” long. Toss in wok and cook, stirring often with a wok spatula until chicken is completely cooked, but not dried out. Remove from wok and wipe out wok with paper towel. Add remaining sesame oil. Heat to shimmer once again, and add remaining garlic. Cook about two minutes, or until garlic is evenly browned.

While garlic is cooking, remove leaves of bok choy and discard. Cut stalks into ½” squares. Chop orange, pepper and tomato the same size. Add all to wok, and cook for about 3 minutes, or until bok choy is hot all the way through, but still crunchy. Return chicken to mixture, and stir thoroughly, until everything is evnly coated with the orange peel and ginger. Add chicken broth, and bring to boil. Reduce heat to simmer and cover while preparing rice.

Rinse rice seven to ten times with cold water. Place in a saucepan with two cups of water, and salt. Bring to boil. WATCH CAREFULLY, OR IT WILL BOIL OVER AND MAKE AN UNHOLY MESS!!!! Reduce heat to simmer. Simmer, uincovered for about twenty minutes, stirring occasionally, or until water is absorbed. Remove from heat and allow to rest for a few minutes. Fluff with fork. Place rice on plate, and place vegetable/chicken on top.

Serves two easily, with lots of stir-fry leftover. With double the rice, would easily serve four.

Serve with slightly fruity, well chilled white wine. Spaatlese or Leibfraumilch also goes well with this dish.

"There's only three tempos: slow, medium and fast. When you get between in the cracks, ain't nuthin' happenin'." Ben Webster

KATE’S SUPER FUDGE BROWNIES(copied from Ladies Home Journal interview with Kate Hepburn)First, melt two squares of unsweetened chocolate and ¼ pound sweet butter (1 stick) in a heavy saucepan. Remove from heat and stir in 1 cup sugar. Add two eggs along with ½ teaspoon vanilla and beat like mad. Stir in ¼ cup flour, ¼ teaspoon salt and a cup of chopped walnuts –not smashed up, you know, just chopped into fairly good-size pieces.Now mix all that up. Then you butter a square pan (8X8 inches) and dump the whole thing quickly into the pan. Stuf this pan into a preheated 325 degree F. oven for 40 minutes. After that, take out the pan and let it cool for a while. Then cut into 1 ½ inch squares and dive right in.

"There's only three tempos: slow, medium and fast. When you get between in the cracks, ain't nuthin' happenin'." Ben Webster

3 boxes of Philo dough (usually found in supermarket next to frozen baking items).6 containers of Feta Cheese (preferably the one in a cylindrical plastic container rather than the one in the plastic see through container)6 eggs8 packs of frozen chopped spinach10 – 12 green onions (a.k.a. scallions)Small container of powered oregano (the chopped oregano does not have the kick the powered does)One small container of dill weed.Mint is optional, and is the most traditional way but takes a long time if you are not adept at cutting herbs.Small container of pepperSmall bottle of virgin olive oilOne stick of butter (doesn’t matter what type)Small bbq brush

1. Defrost spinach and separate in a bowl. Strain all excess water till you can make little spinach balls, put in feta cheese blocks, and put all the eggs in. Place your mixture in bowl and leave in fridge while doing the next part. Also, leave the philo dough out of the fridge so it may thaw and makes it easy to work with. 2. Chop scallions/green onions. Not too much so you don’t bleed out all the juice and drop the scallions into the mix in #1. As you clean the green onions, make sure to do so under water, lots of small dirt particles.3. Powder the top of the mix with almost all of the oregano and pepper. With the spinach you will get a nice dark green hue. Half portion of dill weed compared to pepper and oregano.4. Once everything is in one bowl, mix it in with hands. This will help in thoroughly breaking down the feta and mixing all ingredients.5. Taste the mixture to see if you need more of anything. If too much of any ingredient is overpowering you can either put in a little olive oil or more spinach.6. Put the mixture in the fridge and cover while working on the pan and philo.7. Butter your pan on all sides and bottom, be generous.8. Use about one and half boxes of the dough for the bottom and the other box and half for the top of the pie. As you layer your pan use the brush, dip into oil and brush the philo after every 4th or 5th sheet. Be generous to the corners since those usually come out dry if not enough oil is used. Once the bottom of the pan is covered, grab your mix and put it into the philo.9. Press down on the mixture to distribute evenly, and then fold the philo on top of the mixture.10. With the other box and a half, layer the top, repeat with oiling every 4th or 5th sheet. Also tuck the edges as you go. The oil will help that as well. Oil the last top sheet and voila!11. Once you’re done, stick it in the oven at 375 for two to two and a half hours. Easiest way to know you’re done is the top of the pie will be a golden brown, and your house will smell like pie.

Season the pork generously with salt and pepper and let sit at room temperature for 30 minutes.

Pat the pork dry with a paper towel. Place a large Dutch oven or heavy-bottomed pot over medium-high heat; add EVOO, three turns of the pan. Place the pork in the pot and sear on each side, about 4-5 minutes per side, until golden brown. Remove the pork from the pot, set on a plate and reserve.

Turn the heat down to medium and add the onion and garlic. Cook for 5 minutes, then season with cumin, oregano, salt and pepper. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and orange juice and stir. Add the pork back to the pot – the liquid should come two-thirds the way up the meat. Bring to a simmer, then cover and place in the oven for 2 1/2-3 hours, until the meat is tender and falls apart when you touch it, turning the meat halfway through the cooking time.

Remove the pork from the pot, place on a plate and tent with foil to keep warm. When it is cool enough to handle, pull the meat apart with two forks.

Simmer the braising liquid over medium heat until reduced by half. Add the lime juice. Set the shredded pork into the liquid.

If you want to make the pull pork into some yummy sammiches ..... RR's recipe continues with this:

While the pork is cooking, prepare the pickled red onions: In a small saucepot, bring the vinegar, sugar, a teaspoon of salt, chili or jalapeño pepper and bay leaves to a simmer. Place the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Place in fridge to cool.

To assemble the sammies, remove the pork with tongs from the liquid and place on the bun bottoms. Top with a few pickled jalapeños, some pickled red onions, some crumbles of queso fresco and the bun tops.

Serves 6 - 8 .... depending if you are feeding big men and/or hungry teenagers! Honestly, this is delicious! Perfect for pork wraps the next day too!!

3 boxes of Philo dough (usually found in supermarket next to frozen baking items).6 containers of Feta Cheese (preferably the one in a cylindrical plastic container rather than the one in the plastic see through container)6 eggs8 packs of frozen chopped spinach10 – 12 green onions (a.k.a. scallions)Small container of powered oregano (the chopped oregano does not have the kick the powered does)One small container of dill weed.Mint is optional, and is the most traditional way but takes a long time if you are not adept at cutting herbs.Small container of pepperSmall bottle of virgin olive oilOne stick of butter (doesn’t matter what type)Small bbq brush

1. Defrost spinach and separate in a bowl. Strain all excess water till you can make little spinach balls, put in feta cheese blocks, and put all the eggs in. Place your mixture in bowl and leave in fridge while doing the next part. Also, leave the philo dough out of the fridge so it may thaw and makes it easy to work with. 2. Chop scallions/green onions. Not too much so you don’t bleed out all the juice and drop the scallions into the mix in #1. As you clean the green onions, make sure to do so under water, lots of small dirt particles.3. Powder the top of the mix with almost all of the oregano and pepper. With the spinach you will get a nice dark green hue. Half portion of dill weed compared to pepper and oregano.4. Once everything is in one bowl, mix it in with hands. This will help in thoroughly breaking down the feta and mixing all ingredients.5. Taste the mixture to see if you need more of anything. If too much of any ingredient is overpowering you can either put in a little olive oil or more spinach.6. Put the mixture in the fridge and cover while working on the pan and philo.7. Butter your pan on all sides and bottom, be generous.8. Use about one and half boxes of the dough for the bottom and the other box and half for the top of the pie. As you layer your pan use the brush, dip into oil and brush the philo after every 4th or 5th sheet. Be generous to the corners since those usually come out dry if not enough oil is used. Once the bottom of the pan is covered, grab your mix and put it into the philo.9. Press down on the mixture to distribute evenly, and then fold the philo on top of the mixture.10. With the other box and a half, layer the top, repeat with oiling every 4th or 5th sheet. Also tuck the edges as you go. The oil will help that as well. Oil the last top sheet and voila!11. Once you’re done, stick it in the oven at 375 for two to two and a half hours. Easiest way to know you’re done is the top of the pie will be a golden brown, and your house will smell like pie.

Bon Appetit!

Is this Spanakopita? We just had a Greek festival here this week-end. What a feast! OPA!

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